Raspberry Rhubarb Jalapeno Jam
(Small Batch, No Pectin)
Found on chocolatemoosey
3 cups fresh raspberries (thawed if frozen)
1 cup chopped rhubarb (roughly 1 stalk)
1/4 cup chopped jalapeno (roughly 1 medium pepper, seeds and membrane optional)
3/4 cup granulated sugar
1 tablespoon lemon juice
Place a small dish into the freezer to use for testing the jam. In a large deep skillet, add raspberries, rhubarb, jalapeno, sugar, and lemon juice. Heat and stir until it reaches a rolling boil. Boil and stir until it thickens, 10 minutes. When it seems like it is gelling, take your plate out of the freezer. Put a small spoonful of the jam onto the plate and let sit for 30 seconds. Tilt it. If it slides too fast, keep cooking. If it moves slow, it is done. Test every minute or two and do not overcook it.
Spoon the jam into the jar(s) to 1/4 inch headspace. Wipe excess jam off the rim of the jar(s) so it will seal properly. Add the lid. Put in a boiling water and boil for 15 minutes. If jar does not seal put in the refrigerator and use within two weeks.